Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 46 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 306 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 122 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 10 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 110 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 410 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 59 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 18 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 16 |
Number of Food Preservation Workshop participants |
Author: Hazel Jackson
Major Program: Food Preparation and Preservation
During the 21-22 school year, the FCS Extension Agent and the FCS teacher at the Rockcastle County Middle cooperated to teach food preparation to 123 students in fall and 102 students in the spring. Each class had 3 days of food prep and made snack mix, ice cream and corn bread. Students learned to measure properly, read a recipe, use the oven and cooperate in groups. Following the classes, the students filled out evaluations. The evaluations showed that 74% felt mo
